With the right amount of spice and plenty of juicy watermelon, this tomato-less gazpacho is a refreshing dish for picnics, barbecues, potlucks, and whenever youíre craving something chilled.
All it needs is at least an hour in the fridge before you serve it, and you could even store it in a pitcher for easily pouring into soup bowls. JalapeÒos add a nice kick, while pineapple juice and agave nectarprovide a complementary sweetness that really balances out the flavor.
Grab a spoon, grab a watermelon, and prepare to be wowed by the freshness of this chilly dish.
(makes 10 servings)
- 6 cups cubed, de-seeded watermelon (reserve a few dozen small pieces for garnish)
- 2 English cucumbers, coarsely chopped
- 2 red bell peppers, chopped
- 1/4 onion, chopped
- 1/2 jalapeÒo pepper, finely chopped (for spicier soup, add the rest of thejalapeÒo)
- 1/4 cups lemon juice
- 2 tablespoons olive oil
- 3 tablespoons chopped fresh mint
- 2 tablespoons minced fresh ginger (or 2 teaspoons ground ginger)
- 3 tablespoons agave nectar (or honey)
- 1/3 cup pineapple juice
- Fresh thyme for garnish (optional)
- Using a blender, work in batches to blend all of the ingredients together. Blend for about 15 seconds per batch, so that the consistency isnít too watery but the ingredients are well-combined.
- Pour into a large bowl or pitcher and let the gazpacho refrigerate for about three hours to really get a bold flavor.
- Serve chilled and garnish with some of the reserved watermelon pieces and mint leaves or thyme, if desired. You can serve in bowls or martini glasses for added presentation.
Recipe adapted from All RecipesSKM: below-content placeholder